One pot fish with fennel and black olives | Second Nature Guides

Ingredients

• 1 1/2 tbsp olive oil
• 1 small red onion, finely sliced
• 2 garlic cloves, minced
• ½ bulb fennel, finely sliced
• 1 tbsp Italian seasoning
• 1 small courgette, sliced
• 1 handful of kale, roughly chopped
• 1 x 400g tin chopped tomatoes
• 150ml fish or veg stock
• 30g black olives, sliced
• 1 lemon, ½ juiced, ½ sliced into wedges
• 2 cod fillets
• 1 small handful fresh parsley, roughly chopped